Hawaiian Pizza:
Ingredients:
300g Strong white flour (1.5kg Aldi 75p) = 15p
1 tsp easy blend yeast (Lidl packet 25p –can be bought in all supermarkets) = 1p
½ tsp salt = 1p
175ml hand hot water = free
1 tbsp olive oil = 2p
(Makes 4 7 ½ inch pizzas)
200g tomato puree (Aldi 35p 200g) = 35p...
50g Cheddar (1kg £5.00 FF) = 50p
3/4 packet finely chopped pancetta (99p Aldi) = 75p
100g pineapple (432g Tesco 50p) chopped into chunks = 11p
250g mozzarella (44p Aldi) = 44p
4 cloves garlic (39p 4 bulbs FF) = 4p
2 tsps oregano (49p jar Aldi) = 2p
Grand total for 4 pizzas = £2.40
Method :
Bases (My son loves making these ) Sift the flour into a bowl and add the yeast,oregano and salt, make a small well in the top. Mix the water and oil and pour into the well, mix with a round bladed knife and combine to make a sticky dough. Flour a work surface and your hands then knead the dough for 10 mins until smooth and elastic. Cover with cling film or a clean damp towel for an hour until doubled in size. When risen divide the dough into four and make into balls. Again roll out on a floured surface turning a quarter after
each roll.Preheat the oven 220degrees and place the bases on baking trays(use greaseproof paper) spread the puree over each base and sprinkle with chopped garlic – spread to the edges. Sprinkle the chopped pancetta and pineapple then top with chopped mozzarella and grated cheddar. Bake for 10-12 minutes until the cheese has melted – serve and ENJOY!
Ingredients:
300g Strong white flour (1.5kg Aldi 75p) = 15p
1 tsp easy blend yeast (Lidl packet 25p –can be bought in all supermarkets) = 1p
½ tsp salt = 1p
175ml hand hot water = free
1 tbsp olive oil = 2p
(Makes 4 7 ½ inch pizzas)
200g tomato puree (Aldi 35p 200g) = 35p...
50g Cheddar (1kg £5.00 FF) = 50p
3/4 packet finely chopped pancetta (99p Aldi) = 75p
100g pineapple (432g Tesco 50p) chopped into chunks = 11p
250g mozzarella (44p Aldi) = 44p
4 cloves garlic (39p 4 bulbs FF) = 4p
2 tsps oregano (49p jar Aldi) = 2p
Grand total for 4 pizzas = £2.40
Method :
Bases (My son loves making these ) Sift the flour into a bowl and add the yeast,oregano and salt, make a small well in the top. Mix the water and oil and pour into the well, mix with a round bladed knife and combine to make a sticky dough. Flour a work surface and your hands then knead the dough for 10 mins until smooth and elastic. Cover with cling film or a clean damp towel for an hour until doubled in size. When risen divide the dough into four and make into balls. Again roll out on a floured surface turning a quarter after
each roll.Preheat the oven 220degrees and place the bases on baking trays(use greaseproof paper) spread the puree over each base and sprinkle with chopped garlic – spread to the edges. Sprinkle the chopped pancetta and pineapple then top with chopped mozzarella and grated cheddar. Bake for 10-12 minutes until the cheese has melted – serve and ENJOY!
